Tom Collins

The first Tom Collins recipe was written by the father of modern cocktail making, Jerry Thomas. It’s a simple mix of gin, lemon and sugar syrup, shaken over ice.


How to make it?

Add the freshly squeezed lemon juice, sugar and Bombay Sapphire to a clean highball glass and stir. Add plenty of cubed ice and stir again. Top with soda water and stir for a final time. Garnish with the lemon wedge then serve.

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1 ounces Bombay Sapphire Gin 30%
2 ounces Soda Water 60%
½ ounce Lillet Blanc 15%

Juice of half a lemon
2 tsp Caster Sugar
Lemon Wedge


A large lemon wedge